Ingredients

STRAWBERRIES

• 3 lb. 

  strawberries, hulled and halved

• 1/2 c. 

  granulated sugar

• Juice of 1/2 lemon

• 3 tbsp. 

  cornstarch 

• Pinch kosher salt

TOPPING

• 1 1/2 c. 

  old-fashioned rolled oats

• 1/3 c. 

  all-purpose flour

• 1/2 c. 

  granulated sugar

• 1 tsp. 

  ground cinnamon

• 1/2 tsp. 

  kosher salt

• 1/2 c. 

  creamy peanut butter

• 4 tbsp. 

  butter, melted

• Ice cream, for serving

Directions

• Directions

• STRAWBERRIES

  • Step 1Preheat oven to 375°. In a 13”-by-9” baking dish, toss strawberries with granulated sugar, lemon juice, cornstarch, and salt. Let sit while making the topping.

• TOPPING

  • Step 1In a large bowl, combine oats, flour, granulated sugar, cinnamon, and salt. Add peanut butter and melted butter and stir until large clumps form. 
  • Step 2Pinch topping together to form some large clumps and scatter over strawberry mixture. 
  • Step 3Bake until topping is golden and strawberries are bubbling and edges look jammy, 35 to 40 minutes. If topping starts to brown too quickly, loosely cover with foil and continue to bake. Let cool 15 minutes before serving.
  • Step 4Serve with ice cream, if desired.